Sunday, May 8, 2011

Best 'Broccoli Salad' in the World

While some of the recipes we've attempted have been surprisingly good or surprisingly - not good, I have been blind-sided by a couple of eventualities.  One is that I have taken some of the recipes out of sequence! I am a 'by the book' girl, and it's shocking to me that I've changed the rules in the middle of the 'game', to accomodate time pressures, meal schedules, and/or items on hand.

Not only that, I have actually had a difficult time preparing the recipes exactly as written!  When I research recipes on the web, I have often found myself thoroughly disgusted with the posters who go on and on about how they added this or substituted that, wondering, "why can't they just make it the way it's supposed to be done????".  But now I find myself doing the *very* *same* *thing*!  And seemingly unable to stop!

I did prepare this 'Broccoli Salad' as it appears below, except that I used Oscar Meyer Ready to Serve Bacon instead of frying my own (since I had some on hand). A Good Housekeeping Taste Test calls it one of the best-tasting precooked bacons.  Also, I forgot to put in the slivered almonds until we brought it out for the second meal.  It made enough for 3-4 meals for the 2 of us. AND WE LOVED IT.

Karen Hilmoe, one of our favorite cooks, contributed this recipe for the cookbook, and attributes this recipe to our collective niece, Patty Hilmoe.  Per her note on this recipe: "Our niece, Patty Hilmoe, of the Bismarck Hilmoes, was kind enough to share this with me.  We love it, and I get many requests for it.  I realize many of you already have it, but for those who don't... Enjoy!"

1 bunch broccoli cut up (4 cups or eore and you can mix broccoli and cauliflower)
1 cup celery chopped
Green onions chopped (Karen use 3 to 4)
1/2 # bacon fried crips and broken up (I used half a package of precooked bacon)
1 cup slivered almonds
2 cups red grapes, cut in half

1/4 cup sugar
1 Tablespoon vinegar
1 cup mayonnaise (not Miracle Whip)

Blend the dressing well and toss with the salad.  Let sit one hour before serving to blend flavors.

Here's the challenge: I'm going to make each recipe in the cookbook, "Trophy Recipes from Columbia Classics Car Club 1992-2002,' Tri-Cities, WA", one recipe per section, and blog about it.  And then I'll go on to the next section.

Next Section: Main Dishes
Next Recipe:  Baked Omelet
I'll be back after while!.  Bon Appetit!

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